NZ554742A - Dairy product and process - Google Patents
Dairy product and processInfo
- Publication number
- NZ554742A NZ554742A NZ554742A NZ55474207A NZ554742A NZ 554742 A NZ554742 A NZ 554742A NZ 554742 A NZ554742 A NZ 554742A NZ 55474207 A NZ55474207 A NZ 55474207A NZ 554742 A NZ554742 A NZ 554742A
- Authority
- NZ
- New Zealand
- Prior art keywords
- emulsion
- gel
- oil
- protein
- fat
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 42
- 235000013365 dairy product Nutrition 0.000 title description 27
- 230000008569 process Effects 0.000 title description 7
- 239000000839 emulsion Substances 0.000 claims abstract description 140
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 54
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 54
- 239000000203 mixture Substances 0.000 claims abstract description 27
- 238000010438 heat treatment Methods 0.000 claims abstract description 23
- 238000000265 homogenisation Methods 0.000 claims abstract description 16
- 239000012736 aqueous medium Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000007764 o/w emulsion Substances 0.000 claims abstract description 6
- 235000018102 proteins Nutrition 0.000 claims description 52
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 46
- 108010046377 Whey Proteins Proteins 0.000 claims description 45
- 102000007544 Whey Proteins Human genes 0.000 claims description 37
- 239000003921 oil Substances 0.000 claims description 37
- 235000019198 oils Nutrition 0.000 claims description 37
- 235000021119 whey protein Nutrition 0.000 claims description 36
- 239000011780 sodium chloride Substances 0.000 claims description 23
- 235000021243 milk fat Nutrition 0.000 claims description 16
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 8
- 239000001110 calcium chloride Substances 0.000 claims description 8
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 229940001941 soy protein Drugs 0.000 claims description 5
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims description 4
- 229910001424 calcium ion Inorganic materials 0.000 claims description 4
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 229910001415 sodium ion Inorganic materials 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 239000008280 blood Substances 0.000 claims 1
- 210000004369 blood Anatomy 0.000 claims 1
- 239000000499 gel Substances 0.000 description 120
- 235000013527 bean curd Nutrition 0.000 description 24
- 230000000694 effects Effects 0.000 description 22
- 239000003925 fat Substances 0.000 description 21
- 235000019486 Sunflower oil Nutrition 0.000 description 16
- 239000002600 sunflower oil Substances 0.000 description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 239000000463 material Substances 0.000 description 11
- 239000005862 Whey Substances 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 9
- 239000000843 powder Substances 0.000 description 9
- 235000010469 Glycine max Nutrition 0.000 description 8
- 230000015572 biosynthetic process Effects 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 8
- 235000011148 calcium chloride Nutrition 0.000 description 7
- 238000001816 cooling Methods 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000021185 dessert Nutrition 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000012441 weak partitioning chromatography Methods 0.000 description 6
- 239000011155 wood-plastic composite Substances 0.000 description 6
- 235000015090 marinades Nutrition 0.000 description 5
- 239000002609 medium Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 235000008504 concentrate Nutrition 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000019624 protein content Nutrition 0.000 description 4
- 238000000518 rheometry Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000012424 soybean oil Nutrition 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000013351 cheese Nutrition 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 238000001879 gelation Methods 0.000 description 3
- 229910001410 inorganic ion Inorganic materials 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000000828 canola oil Substances 0.000 description 2
- 235000019519 canola oil Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000011026 diafiltration Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- -1 gums Polymers 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 235000014666 liquid concentrate Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood Proteins Proteins 0.000 description 1
- 240000000385 Brassica napus var. napus Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 150000001767 cationic compounds Chemical class 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000011552 falling film Substances 0.000 description 1
- 235000019625 fat content Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 229910001411 inorganic cation Inorganic materials 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 150000002605 large molecules Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000002480 mineral oil Substances 0.000 description 1
- 235000010446 mineral oil Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003534 oscillatory effect Effects 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 239000012465 retentate Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000021058 soft food Nutrition 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 239000002195 soluble material Substances 0.000 description 1
- 229940071440 soy protein isolate Drugs 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/228—Gelling agent
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biophysics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NZ554742A NZ554742A (en) | 2007-04-24 | 2007-04-24 | Dairy product and process |
| AU2008241633A AU2008241633A1 (en) | 2007-04-24 | 2008-04-24 | Protein emulsion gels and processes for their preparation |
| EP08753849A EP2148891A4 (de) | 2007-04-24 | 2008-04-24 | Proteinemulsionsgele und verfahren zu ihrer zubereitung |
| US12/597,476 US20100119682A1 (en) | 2007-04-24 | 2008-04-24 | Protein emulsion gels and processes for their preparation |
| PCT/NZ2008/000088 WO2008130251A1 (en) | 2007-04-24 | 2008-04-24 | Protein emulsion gels and processes for their preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NZ554742A NZ554742A (en) | 2007-04-24 | 2007-04-24 | Dairy product and process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NZ554742A true NZ554742A (en) | 2009-12-24 |
Family
ID=39875696
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NZ554742A NZ554742A (en) | 2007-04-24 | 2007-04-24 | Dairy product and process |
Country Status (5)
| Country | Link |
|---|---|
| US (1) | US20100119682A1 (de) |
| EP (1) | EP2148891A4 (de) |
| AU (1) | AU2008241633A1 (de) |
| NZ (1) | NZ554742A (de) |
| WO (1) | WO2008130251A1 (de) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014174149A1 (en) * | 2013-04-25 | 2014-10-30 | Sontag-Strohm Tuula | Method for producing a proteinous food composition |
| BR112020007724A2 (pt) * | 2017-12-11 | 2020-10-13 | Société des Produits Nestlé S.A. | emulsões de óleo-em-água texturizadas à base de proteína vegetal |
| CN110279123B (zh) * | 2019-07-31 | 2023-05-05 | 江南大学 | 一种水溶性植物甾醇纳米水凝胶乳液的制备方法 |
| CN111109427A (zh) * | 2019-12-25 | 2020-05-08 | 中国肉类食品综合研究中心 | 一种提升肌原纤维蛋白凝胶强度的方法及其应用 |
| US20220338498A1 (en) * | 2021-04-22 | 2022-10-27 | Octopi Brewing | Flavor Additive Emulsion And Method Of Making Thereof |
| CN113261594B (zh) * | 2021-05-12 | 2022-01-04 | 华南农业大学 | 一种米糠蛋白油凝胶及其制备方法和应用 |
| CN113383853A (zh) * | 2021-05-21 | 2021-09-14 | 北京工商大学 | 一种大豆分离蛋白乳液-凝胶的制备方法 |
| CN115005445A (zh) * | 2022-06-16 | 2022-09-06 | 东北农业大学 | 一种新型油脂体乳液填充乳清分离蛋白复合凝胶的制备方法 |
| CN116369499B (zh) * | 2023-05-18 | 2024-04-05 | 东北农业大学 | 一种低油相Pickering乳液凝胶的制备方法 |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3892873A (en) * | 1973-11-19 | 1975-07-01 | Kraftco Corp | Emulsified oil dressing |
| US4216234A (en) * | 1978-09-21 | 1980-08-05 | Blue Wing Corporation | Lipid encapsulated feed supplement and process for producing same |
| CH662707A5 (fr) * | 1985-03-19 | 1987-10-30 | Nestle Sa | Preparation de produits alimentaires gelifies. |
| JPH02107162A (ja) * | 1988-10-15 | 1990-04-19 | Suntory Ltd | 乳化物のゲル化方法 |
| ATE354286T1 (de) * | 1997-02-28 | 2007-03-15 | Nestle Sa | Gelartige emulsionsprodukte enthaltend chitosan |
| GB2323092B (en) * | 1997-03-12 | 2001-05-09 | St Ivel Ltd | Water-continuous spread |
| CA2259761C (en) * | 1998-01-21 | 2008-03-11 | Paul Paquin | A continuous process of dynamic high-pressure homogenization for the denaturation of proteins |
| SE522772C2 (sv) * | 1999-03-18 | 2004-03-02 | Fermigel Ab | Sätt att framställa en värmestabil livsmedelsprodukt samt produkten |
| US6419975B1 (en) * | 2000-10-25 | 2002-07-16 | Kraft Foods Holdings, Inc. | Process for making caseinless cream cheese-like products |
| NZ511003A (en) * | 2001-04-06 | 2003-06-30 | Fonterra Tech Ltd | preparing a fat containing stable dairy based food product such as cheese |
-
2007
- 2007-04-24 NZ NZ554742A patent/NZ554742A/en not_active IP Right Cessation
-
2008
- 2008-04-24 US US12/597,476 patent/US20100119682A1/en not_active Abandoned
- 2008-04-24 EP EP08753849A patent/EP2148891A4/de not_active Withdrawn
- 2008-04-24 WO PCT/NZ2008/000088 patent/WO2008130251A1/en active Application Filing
- 2008-04-24 AU AU2008241633A patent/AU2008241633A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| EP2148891A1 (de) | 2010-02-03 |
| AU2008241633A1 (en) | 2008-10-30 |
| EP2148891A4 (de) | 2011-05-04 |
| WO2008130251A1 (en) | 2008-10-30 |
| US20100119682A1 (en) | 2010-05-13 |
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